Macaroon(ed)! Part 2

So, when last we spoke about French macaroons (or macarons, if you want to be fancy), I was feeling pretty good about them. I had made one batch, my first batch ever, and sure...they looked a little like amoebas, but hey...they had the correct texture, little feet, everything. Since then, however, I have been ma(ca)rooned on the Island of Persnickety Cookies, trying my darndest to recreate that first batch.

Seriously, folks, like 7-or-8-failed-batches-trying.

I spent hours and hours researching recipes, technique, etc. (because this seems to have been a recurring obsession of internet-bakers, there is a TON to look through). I read and re-read Tartelette's tutorial and tried, and tried again. But they just. weren't. right.

(Vanilla Macaroons with Toblerone creme filling)

This story does have a happy ending, so don't get depressed yet.
See, up there? Those pretty, sandy little things?
Well, my magical mom (cold-fixer and nice-weather-bringer) also got in on the macaroon obsession when she was here on her visit. We tried making a few batches together, trying out two different recipes, and both failed, so she got all monomaniacal like me and resolved that we WOULD indeed get some decent macaroons. She searched around a bit online, and came to the A La Cuisine! post on macaroons (which I, curiously, had seen but hadn't tried).

(Grapefruit Macaroons)

And it seems to be the perfect macaroon recipe. I'll have to try it a third time before I declare it nearly-bulletproof, but applets: this is the one to try if you want to give the tricky little things a go. After trying and failing so many times, nearly being in tears with frustration, this recipe just worked like a dream...I think his proportions are just right-on-the-money. I now feel confident about the 5 lbs of Blanched Almonds I've got sitting in my kitchen, because I know they will turn into something good. I also thought I would try to outline the tips I found especially helpful in making these (so that something worthwhile came out of all the blood, sweat, and near-tears).  They're illustrated by bad photos that were taken at night, so don't judge too harshly.

If you want to continue on this baking-geek-out odyssey with me, please click below to read on!

Follow Clement's recipe + instructions, but keep these tips in mind:

1.) Start with aged egg whites. It sounds gross, but it really and truly will make for better cookies. Just age them a day or two if you remember. If you don't, you can definitely use room temperature whites freshly cracked, but aged is best.

2.) Grind your own almonds, don't use almond flour. I don't know what it is, but the flour just doesn't work (for me at least). And be sure to blitz your powdered sugar in there with the almond meal.

3.) Whisk through the almond/sugar mixture with a fork to break up all visible lumps.

4.) When you get to beating your egg whites, add a pinch of cream of tarter powder to your meringue when beating in the sugar. I think it helps stabilize the egg mixture just a little. Continue to beat til' the real "stiff peak" stage, when they totally defy gravity like below. My mom chastised me for my wimpy meringe-peaks that flopped over like little waves.

5.) Be careful, but not too careful, when combining the meringue and the dry mixture. It will take a little while to combine the two, but don't overbeat it. But by the same token, don't underbeat it. A good test, when it seems to be reaching the right consistancy, is to drop a dollop out on the counter/work surface and see if any peaks dissolve in about 30 seconds. The mixture should be smooth, shiny, and ooze with relative ease.

6.) This tip is one of my favorite internet tips of all time...if you're alone in the kitchen (or don't want to bother the other peeps in your house with your baking mania) use a large glass to stand your ziplock bag or pastry bag in, and then easily fill it with batter (or frosting or whatever it is). I just use a large ziplock for these with the corner cut off to pipe, 'cause I'm a classy chef.

7.) Snip a 1/2" wide opening in the corner of your bag (if you're going to the bag route) and pipe as below onto your parchment. You can see where I had just topped off some of the ones in the front with fresh batter, and that might help you get an idea of the right consistancy the mounds should be. Then let them sit...they should develop a "skin" within 30-45 minutes. After this, you can pop them in the oven (top rack, please!)

I would recommend hunkering down in front of your oven window with the interior light on, and watching what my mom and I (nerdily) called "The Macaroon Channel" or "Macaroon Theater", because this is where you really find out if they worked out properly.

After about 5 minutes, your cookies should definitely have little "feet" (the crunchy-looking skirts at the base) or at least the beginnings of feet. If they don't have them then, it is a bad sign...they likely won't develop them at all.

Finally, when they come out (hopefully perfectly) of the oven, let them cool around 10 minutes and then (using this perfecto recipe) they should just pop right off the parchment. When they're completely cool, you can fill them or seal them up (or freeze them) and fill them later with chocolate, buttercream, jam, whatever you fancy.

I think they're worth the trouble, and the challenge has been half the fun. Hopefully, you'll get perfect little cookies the first time, and the only thing you'll have to worry about is what to do with all the sugary little morsels!

xoxo

Comments

[Paula]

Thanks for the tutorial. Took me a minute to find it. Sorry to bug you about getting a recipe that you had so clearly spent so much time on. I did not realize that, and in my own "jump the gun and race towards the finish line without my shoes on" way later discovered you had devoted so much to the subject. Feelin' kinda foolish on this end.

[chelle]

Thank you so much for the link to La Cuisine. I've wanted to master these since visiting Laduree last year. Another goal for 2009!

[lisa]

Thank you for posting this. I just finished a huge batch of them and almost all of them turned out perfect (except the first test batch - apparently egg whites will totally refuse to become fluffy if there is fat on the utensils). Your post, and link to A La Cuisine, really helped me out. Now all i have to do is come up with some different fillings, right now i am thinking lingonberry buttercream will be great and mabye earl-grey-tea-chocolate ganashe... Anywho i will now stop my rambling :) Thank you!

[emma]

Hmmm! These look so good, I've never tried the sorts but they do look good. Its good that you and your mum aren't quitters!

[handamde julz]

Congratulations on the happy macaroon ending! they look delightful! Thanks for sharing the recipe for perfection ;)

[Yvonne]

Hi Emily,
could you tell me how you create the link at the bottom to lead to the full post?
I've tried several tutorial sites, but can't get it where it would be for just one individual post. It's very frustrating!

[elissa]

macaroon theater! amazing. i'm so excited to try this recipe.

[Laura]

mmmmm these look so good and the hotos themselves are beautiful!

[Shaina]

I'm proud of your perseverance! If you want to read more about another baker's struggle with macaroons, and the subsequent recipe, there's a great section on macaroons in the latest edition of Cook's Illustrated (Holiday 2008).

[Leyda]

I can't wait to try to make my own little macaroons! Yours look so pretty. Lord only knows what mine will end up looking like...

[Cassandra]

I'm so glad you've found the perfect recipe! I've tried making macarons in the past and failed miserably. Just this weekend I got to try the real thing and am craving more! Hopefully, I'll be able to master these little pretties with your recommendations. Thank you for sharing :)

[Jamy]

They look beautiful! I'm so glad it ended well and you have a delicious recipe that you conquered!

[Stephanie]

I've never seen a macaroons before. Apparently, I'm missing out.

[Carrie]

Thanks for going through all of that and sharing. I can't wait to make these! I stopped by Pix after reading your description and suggested they give you a referral bonus :)

[kalen]

interesting :)... i'm not much of a cook/baker but i think it's cute/sweet that you kept trying until you got the "perfect cookie"... adorable. they look very yummy. thanks for sharing!

[Madeline]

Oooh! Perhaps these will have to be on the table for Thanksgiving!

[Kelley Hart]

Hmmm, all those almonds. . . sounds like a high protein dessert to me! I think they qualify for my high protein, low carb diet. It works for me!

[Jeskah]

I just got back from Paris, and spent over $70 on macarons at Laduree, and now I've been craving them, so I may have to embark on my own attempt to get my fix!

[Nancy]

I thoroughly enjoyed this post and you most certainly have me very interested in mastering this

[Dawn Perry]

Okay, I have to admit the last time you wrote of these, I ignored it but, this time I am going to try the recipe. Thank you for sharing it. Hugs,Dawn

[inga]

ok, now I think it's time for me to tackle the macaroons!! :D

[Randi]

Love the macaron - queen of all cookies! I have all the stuff to make them but am chicken and keep buying them from a little French bakery here in Vancouver. Must get up the courage to try, once I remember to age the egg whites! Good tip - I've heard that makes all the difference and keep forgetting to do it.

[ash]

They look perfectly delicious! And good for you, for keeping on with it!

[Viola]

you can use prepackaged almond flour (that's the only kind I've ever used and mine have turned out great), just sift it- use a weight based recipe. I also prefer the Italian meringue method (never used cream of tartar)... I've found these to be so quick and easy to make- I've never gotten the whole difficult hullabaloo.

[jenny holiday]

Macarons are my Alllllll time faaaaavorite cookie!!! Have you ever had them from Fauchon??? Ohhhhh my oh my!! Aaron and I once got a 125$ parking ticket for running in to get them!!! (5 mins)....oh and the adorable little pink purse of foil covered heart chocolates. so so so gooood!!!

Yes yes....these are tricky lil bits!! Your trials made for a fabbbbb blog entry! Thank you so much for sharing!! And yes....lots of tears have been shed over these lil sweets all over the world!! LOL!

GREAT job Miss Em!!

XOXO Jenny

[Summer]

Oh yes, if there weren't a challenge the ending wouldn't nearly be as sweet! Thank you oh so much for the tips...I may have to try my hand at this soon (ha - maybe next time I have a visit with my mom!)

[Lucy]

Now can you start from scratch and make them vegan? No big whoop. Thanks.

Hi.

[ann]

You've definitely compelled me to try making some of my own now! With making your own almond meal, do you just grind blanched almonds up in the food processor?

[Elizabeth]

Wow. I am so impressed. I don't know if I've ever had these, but reading through your journey was a fun as looking at your art. :>

[Melanie]

My hubby has been running his own grand macaron experiment (I am soooo lucky!) and he found that the Italian method gave more consistent results (this is where you add the sugar to the egg whites in syrup form). And he also swears by the top shelf in the oven for these aptly-described persnickety cookies. Happy baking!!

[Bunny]

That's it, I am officially on the macaroon-making bandwagon.

[trina]

Eeeeeeeeeeee!!!!! so excited to try it. :)

[Belen]

Thanks Emily for the "perfect" macaroons!

[shelagh]

Yay! What lovely macaroons you have!
I must have a go at trying to make them over Christmas. Thanks for your excellent efforts on our behalf:))

[Danielle White]

You are a star for perservering ahead when
it would have been ever so easy to throw in
the tea towel so to speak !!!!!
Well done, and they look so pretty, if it's a
success third time, I'll give them a try.
Thanks for reminding me of what a lovely
film A woman is a woman is.
You should perhaps watch ''The umberellas of
Cherbourg'' before making your next batch.
The beautiful interiors match the macaroons
in their own sweet and pretty way.
Good luck!

[Ann]

the macaroons are very beautiful!
I left an award for you at my blog if you have a minute. You're blog is one of my favorites!

[Amy Kelly]

You are darling for posting all these helpful tips! I have been dying to try making macaroons for ages but have been a little afraid due to having read they can be a bit difficult. I feel like accepting the adventure now, thanks to your tips and encouraging success!

[Alicia]

Each time you have mentioned these French Macaron (and seeing them over and over in Marie Antoinette) I have wanted to try them. I will have to wait till I have extra patience because with three tots running around I just know that I would end up in tears. I must say the oven channel is my kids favorite to watch when I make popovers or cookies. Thank you for sharing! :)

[GirlieGirl]

I have been wanting to try these. I have a bunch of walnuts and pecans... I wonder if it would work with these in place of the almonds? I had an obsession with meringue cookies a while back, and a good helping of Nutella between two might be delish!

What in the world are you doing with all of the egg yolks??

[Alexis]

I'm going to set aside a day to make those!

[katy]

You peaked my interest in macaroons a while back with your first mac post. I thought macaroons were coconut globs. Anyhoo, we just moved to Luxembourg (sandwiched in between France, Germany and Belgium) and I picked up a few from the local grocery store. I was surprised to see that they were NOT filled. I was also surprised by the taste and texture - how they cracked on the outside and were almost raw like in the inside. The subtle almond taste surprised me as well. I have a picture and post of them planned and hoped to link to one of your mac posts.

Thanks for introducing me to this beautiful, surprising cookie. I'm now scouring the bakeries here for some filled ones. May have to wait until we visit France. I will absolutely try your recommended recipe. It'll be awhile until I get my baking supplies (we're still waiting on our shipment from Seattle) and figure out where I can purchase the blanched almonds.

Thanks again - looking forward to eating more!! Your pictures are gorgeous. Reminded me of these:

http://www.laduree.fr/public_en/produits/macarons_accueil.htm

Check out the flavors offered - Grenadine, Java Pepper, Lily-of-the-valley. Needless to say, it's on my list of things to see when we are in Paris

Sorry for the rambling comment. Food makes me do that.

[Janet]

Okay. So now you have me wanting to try them too.

[Vicki]

Oh my goodness...I'm so so tempted to give these ago...but I'm really not sure I have the patience...perhaps something to have a go at when I'm not full of pregnancy hormones!
Congratulaions though, they look simply wonderful! x

[eleni]

o my!

[Nell]

If you are ever in SF, go to Miette in the Ferry Building. I gave theirs as favors at my wedding reception. Yum!

[DeeLight]

They look so special and fancy!! Thanks for all of your research and sharing a tried and true recipe.

[Lacer]

You're making me want to eat macaroons now!

Yum!

The toblerone filling sounds particularly nice!

[sabine]

good god you have a lot of patience!
; )

[Erica]

wow, they turned out scrumptious looking! congrats! i don't think i would have enough patience to attempt 7 or 8 batches - thats a lot of lost ingredients! but it sure paid off - and thanks so much for recipe!

happy blogging and happy living :)

[Lucy]

It's called French Macarons. It's not supposed to be called any other word but that. Macaroon is the one with the coconut. Just a little fact I want to share.